Friday, 20 March 2015

Batair Luga Lipta Masala


This is the first time I have cooked Batair / Qualis and now there is no stopping me ! These tiny birds are around 120 grams each and need some gentle handling .You will need the largest size patila to cook them in as each bird is split into two so each piece remains a bit large.

Marinate Quail in 4 Tablespoons Hung Curd for 2-3 hours
1 Teaspoon Chili Powder
1/2 Teaspoon Haldi Powder.
1 Teaspoon Ginger paste
1 teaspoon Garlic Paste
1 Tablespoon Oil.
900 Grams Batair / Quail ( 7 in number ) - Split in two pieces .
4 Onions - Chop , saute till darkish brown then grind to a paste.
3 Tomatoes - Pureed
1 Tablespoon Garlic Paste.
! Tablespoon Ginger Paste.
Make Dry Masala
1 Teaspoon Jeera
1 Teaspoon Dhania Seeds.
1 Teaspoon Black Peppercorns.

1 Teaspoon Sauf.

Bhuno the dry masala till aromatic , cool and grind to a powder.
Salt.
Dried Red Chilies.
45-60 Ml Lemon Juice ( adjust after tasting cooked dish )

Heat oil in a large wok/patila , add tomato puree along with ginger and garlic paste .When oil separates add half the onions and dried red chilis , tip in the marinating quail / Batair , and give it a gentle and long bhono - cook covered - about 25 minutes.

At this stage the meat is 75% done , now add balance onion paste , salt and the dry masala .Add 200 Ml water , and cook another 10-15 minutes.You should be left with tender meat and just enough gravy masala to coat it nice and thickly.At this stage adjust flavors , tip in lemon juice .I loved this !

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